~ Fresh tomato sauces are totally dependent on the season's best, fully ripe, tomatoes for the flavor!
~ Yes, these fresh sauces can be heated. To thicken, drain the juice into the skillet first and simmer until it's reduced and begins to thicken, then add the pulp and heat through.
~ A splash of a good balsamic vinegar is a delightful addition to this mix. If you've never invested in a quality bottle of balsamic vinegar, I highly recommend it!
~ The teaspoon of dried basil can be exchanged for a Tblsp. of minced fresh basil.